Katherine Alford, co-author of RAGE BAKING: THE TRANSFORMATIVE POWER OF FLOOUR, FURY AND WOMEN’S VOICES, shares her scrumptious recipe for Chocolate Chocolate Chip Cookies with Hazelnuts:
Milk powder is the secret ingredient of many experienced bakers, making cookies more tender and giving quick- rising breads more depth of flavor. Malted milk with its toasted flavor is a natural complement to the dark, milk, and white chocolates. Personal preference rules when it comes to chocolate chip cookies, whether you prefer them crisp, cakey, or chewy. These have crisp edges with a soft center when baked for the lower range of time and become crisp all through if you bake them longer. The batter benefits from resting for at least four hours and up to twenty-four hours before baking. This makes a big batch of cookies, and the good news is that the balls of dough freeze beautifully and can be baked straight from the freezer when you need a serious chocolate fix (these days, sadly, that’s too often after the evening news). These cookies make awesome ice cream sandwiches—just sandwich slightly softened vanilla ice cream (or your favorite flavor) between two cookies. If you’d like to assemble ice cream sandwiches ahead, wrap them tightly in plastic or reusable wrap and freeze for up to four hours before serving.
- 2 cups (240 grams) all-purpose flour
- 1⁄2 cup unsweetened Dutch-process cocoa powder
- 3 tablespoons malted milk powder, chocolate malt powder, or
- 1 1⁄4 teaspoons fine salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar 3 large eggs, beaten
- 1 tablespoon pure vanilla extract
- 16 ounces mixed dark, milk, and
white chocolate disks, chunks, or chips (about 2 1⁄3 cups)
- 3⁄4 cup hazelnuts, coarsely chopped
Whisk together the flour, cocoa powder, milk powder, salt, baking powder and baking soda in a medium bowl.
Beat the butter and both sugars in a stand mixer fitted with the paddle attachment on medium-low speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating until each is incorporated before adding the next, then add the vanilla and beat until light, 3 minutes more.
Stop the mixer and add the flour mixture, then mix slowly until evenly incorporated. Add the chocolate and nuts and mix until just combined. Transfer the dough to a container, cover, and refrigerate for at least 4 hours and up to 24 hours.
Position two racks evenly in the oven and preheat the oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
Scoop 2 tablespoons of the dough (a slightly heaping 1 1⁄2-tablespoon scoop is great for this), roll it into a ball, and place it on one of the prepared pans. Repeat until you have about 8 cookies on each pan, evenly spaced about 2 inches apart.
Bake until the cookies are set but still a little soft in the center, 12 to 15 minutes, rotating the pans halfway through the baking time. Let cool on the pans for a couple of minutes, then use a metal spatula to transfer the cookies to a wire rack to cool. Let the pans cool, then repeat with the remaining dough. Store in an airtight container for up to 5 days.
For this recipe and 50 more, plus essays from like-minded women who are passionate about baking and change, pick up a copy of RAGE BAKING: THE TRANSFORMATIVE POWER OF FLOUR, FURY, AND WOMEN’S VOICES.
If you liked this chocolate chocolate chip cookie recipe, you may also enjoy this one for a Salted Caramel Nut Tart from JOY OF COOKING.
Recipe excerpted from Rage Baking by Kathy Gunst and Katherine Alford, with photography by Jerrelle Guy. Copyright © 2020 by Kathy Gunst and Katherine Alford. Used by permission of the publisher. All rights reserved.
Photo credit: Jerrelle Guy